Love Can

My daughter reminded me that I should mention our love can.  Everything we make gets a sprinkle of love from our love can because as my daughter says, "Everything is better with love."

Our love can was made with very special ingredients such as a toilet paper roll, scrapbooking paper, markers and mod podge - and of course LOVE :)  

Freaking Awesome Chocolate Chip Cookies

I worked on this recipe for years to reach the freaking awesome, chewy perfection that are these chocolate chip cookies.  Sometimes I add in a cup of chopped walnuts so feel free if you like nuts.  I had to bake these one more time this season - I know baking weather will be over in a week or two and that makes me kind of sad :(

INGREDIENTS

• 2 sticks softened, unsalted organic butter
• 3/4 cup organic brown sugar
• 3/4 cup organic sugar
• 2 organic eggs
• 2 teaspoons vanilla
• 12 oz. bag chocolate chips
• 2 1/4 cups organic whole wheat flour (or white)
• 3/4 teaspoon baking soda
• 1 teaspoon salt

Preheat oven to 375 degrees.

With a mixer mix softened butter, eggs, sugars, vanilla for 2 minutes.

In a separate bowl sift together flour, salt and baking soda.

Add dry ingredients to wet ingredients a third at a time.

Stir in bag of chocolate chips.  

Scoop in tablespoons onto lightly greased cookie sheet. Bake about 12 minutes (depending on your oven) to keep them nice and chewy :)

Place on rack to cool.

Lemon Chicken

First of all it's wine time so everyone grab your glass!  If your like most moms (and some dads) you probably work outside your home in addition to the full time job of taking care of your kids and the perpetual cleaning of your house or apartment so at the end of the week you do not feel like putting together an elaborate meal.  On Friday evenings I like to get in my five minutes of sitting in the corner hugging my glass of wine and cursing all of the kids' sporting events I will have to go to the next day.  After that I usually just want something quick and easy to throw together for dinner so I use the basics that I always have in my fridge/freezer/pantry.  Chicken cutlets are the easiest and most versatile cut of meat ever.  You can literally cook them with  anything and they will come out decent.  Is the following the most original and imaginative dish ever? No but it is super-easy and sometimes when your brain is so tired that it cannot string 2 thoughts together you just need something simple and you need the internet to tell you how to do it.  So here is my easy chicken recipe :)

INGREDIENTS

Organic Chicken Cutlets (as many as needed)

1 Lemon

Olive oil

1 bottle of White wine (1 cup for the recipe and the rest for you)

2 Chopped cloves of garlic

Salt and pepper to taste

Grated cheese

Roasted peppers

Basil

Heat the olive oil in a pan, while that is happening salt and pepper your chicken cutlets.  When the pan is heated throw in the chicken and garlic and cook through.  Then add in a cup of white wine (I use chardonnay but you can use any white that is not sweet) and squeeze in the lemon juice.

Plate your chicken and top with grated cheese, slivers of roasted peppers and basil leaves.  I served this tonight with fried potatoes and organic string beans which I cooked for 5 minutes in the wine and oil after I took the chicken out.

Portobello with Arugula and Blue Cheese

I make this when I am sick and tired of the usual sides of veggies and I want something more grown-up.  It can also be used as the main course of a vegetarian dish and it hardly takes any time to make.  

Arugula is very easy to grow and I should know because I manage to kill at least half of the things I plant but when I planted arugula in a large planter on my deck it grew all summer and provided several salads for my family of five.  Also, I am a total cheese freak so it is one thing I will always splurge on, a good cheese really makes a difference and I suggest buying a better cheese for this recipe especially because there are only a few ingredients.  I usually use blue cheese or Gorgonzola but it is just as good with goat cheese.  Since they are all strong tasting cheeses you don't need as much which is a big calorie saver.  These can also be done on the grill during BBQ weather.

INGREDIENTS

Organic large portobello mushrooms (one per person is enough)

Roasted peppers, enough for 3 thin slices a mushroom (I try to make my own but jarred is fine when you don't have time - and if you can find organic at a price that won't break you, even better)

Organic arugula, about a quarter cup each mushroom

Blue cheese, crumbled - about a tablespoon per mushroom 

Olive oil

Heat a pan with a coating of olive oil on the bottom.  Clean the mushrooms and remove stems and ribbing, place in the pan stem side down for about 3 minutes.  Turn over and layer roasted peppers, arugula and then blue cheese on top.  Sprinkle with salt and pepper and cover pan just until cheese melts.

That's it, the whole thing should take about ten minutes total.  

Another option is to use the baby portobellos and serve these as appetizers.

I have also made them without the roasted peppers and they are just as good and they are soooooooo good for you!!!

Tracy's Summer Sangria

After many years spent bar-tending I feel that one recipe I have perfected is my Sangria.  Sangria is a great way to make a nice weekend (or week night) dinner festive and fun.  My recipe is a little different from traditional sangria, I'm not a big fan of orange juice so I use mango juice instead. Feel free to change up the fruits or juice to your liking but after much experimenting (and I mean A LOT of experimenting) I feel these are the flavors that go best together.  I also try to use all organic ingredients in everything I make :)

INGREDIENTS 

• 1 bottle of Rioja
• 1/2 of the 375 ml. bottle of Hiram Walker triple sec
• 1 can Sprite
• 1 tablespoon plus 1 teaspoon Cognac
• 1 cup of Organic Mango juice
• 2 small organic peaches diced
• 2 small organic apples diced
• 1 cup organic frozen or fresh strawberries

Combine wine, cognac, triple sec, mango juice and all of the fruits in a glass pitcher.  Leave in fridge at least 3 hours to let flavors blend.  Before serving add the can of sprite and stir.  Then enjoy!!!

Sunflower Seed Pesto

Pasta with Pesto is one of the quickest, easiest and healthiest meals you can make your family.  I usually make it with sunflower seeds, which you can grow in your own garden, besides, the traditional pine nuts are way out of an adjunct professor's budget. I use basil from my windowsill plants but you can substitute the basil with arugula or pretty much any leafy green.  Pesto sauce also goes great over chicken cutlets, on paninis or mixed with cream cheese or sour cream to make dips or spreads.

My basil and parsley plants :)


INGREDIENTS


About 2 cups basil leaves
1 clove garlic
1/4 cup sunflower seeds
2/3 cup olive oil
sea salt, pepper and grated cheese to taste

While your pasta is cooking simply throw all of the ingredients in your food processor and process.  Remember that if the sunflower seeds are salted you will need less additional salt added in.

As for the grated cheese I usually use about 1/4 cup of Pecorino but you can add in a little more or less depending on your taste.

Then just toss the pesto with the pasta and serve.

I like to drink Sauvignon Blanc with pesto but if you do not have any and you are a fellow working mom then you know that vodka goes with everything ;)

My Nana's Scottish Tassies

Although I do want to focus on healthy, fresh foods in this blog I am starting off with my grandmother's Scottish Tassies, which are like individual mini pies and totally delish :)
However, you can still buy the eggs and butter from local farms and make sure the cornstarch was made with non-GMO corn.

My Nana and my Mom

Nana's handwritten recipe.


INGREDIENTS
TASSIE DOUGH

• 1/2 cup butter
• 3 ounces of cream cheese
• 1 cup flour 
• 1 tablespoon cornstarch

FILLING

• 2 eggs
• 1 cup brown sugar
• 3/4 cup chopped walnuts
• 2 tablespoons melted butter
• dash of salt
• 1/2 teaspoon vanilla

Preheat oven to 325 degrees.

For tassie base cream butter and cream cheese together. Then sift the flour and cornstarch and mix with cream cheese and butter mixture.

In an ungreased tart or mini muffin pan place 1 rounded tablespoon in each cup and then press into bottom and sides.

For the filling thoroughly mix all filling ingredients together. Then fill the dough cups up 3/4 of the way.

Bake for 30-35 minutes and cool for 15 minutes.

Makes about 12.

Welcome to In Your Face :)

New Jersey has a rich food history that has yet to be shared with the rest of America and the world.  We are called the Garden State for a reason – we used to be mostly farmland and there are still a substantial amount of farms in New Jersey.  In fact with the increasing number of farmers' markets in the state there is somewhat of a farming renaissance going on.  Although we are known for our delicious Jersey tomatoes there is a wide variety of other produce grown in the state including blueberries, blackberries, apples, corn, mushrooms, cucumbers, pumpkins and grapes for our NJ vineyards (yes, we have vineyards!).  In fact, over 100 varieties of fruits and veggies are grown in New Jersey.

I am starting this blog with the intention to share recipes that are in some way distinct to New Jersey.  I am not a professional chef but I am a mom and I cook a healthy dinner for my family almost every night.  The recipes are a combination of my own, my grandmother's (I am 4th generation Jersey, thank you), and revamped, healthier versions of our state's world renowned diner fare.  I will especially be highlighting our fresh, locally grown produce! I hope to turn this venture into an In Your Face Cookbook at some point :)

Thanks for stopping by my blog!

Best,
Tracy DiTolla

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